Amalia AR, Sumartini S, Azka A, Ratrinia PW, Suryono M, Saputra EN, et al. Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder: Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP). JPHPI [Internet]. 2024 Nov. 17 [cited 2025 Dec. 29];27(11):1021-34. Available from: https://journal.ipb.ac.id/jphpi/article/view/52207